FOOD INTOLERANCE NETWORK
FACTSHEET
The bread preservative (282)
• 280 Propionic acid
• 281 Sodium propionate
• 282 Calcium propionate - most commonly used preservative in bread
• 283 Potassium propionate
• Whey powder – see below
The use of calcium propionate (282) as a preservative in bread became
widespread in
Calcium propionate and the other propionates (280-283) occur naturally
in many foods and dairy products like Swiss cheese. In small amounts they are
not harmful but, as with other additives, the effects are dose related. Very
few people will be affected by two slices of preserved bread but effects are
cumulative, so can build up slowly over days or weeks, varying with the dose.
This makes identification of the cause of symptoms extremely difficult. Like
all additives, this preservative was not tested before approval for its effects
on children's behaviour and learning ability.
How does it affect people?
Reactions can be anything from the usual range of food intolerance
symptoms: migraine and headaches; gastro-intestinal symptoms including stomach
aches, irritable bowel, diarrhoea, urinary urgency, bedwetting; eczema and
other itchy skin rashes; nasal congestion (stuffy or runny nose); depression,
unexplained tiredness, impairment of memory and concentration, speech delay;
tachycardia (fast heart beat); growing pains, loud voice (no volume control);
irritability, restlessness, inattention, difficulty settling to sleep, night
waking and night terrors.
Propionates are one of the most difficult additives to avoid because
their use is widespread and they are in a healthy food that is generally eaten
every day. In less than one generation, many Australians have gone from eating
none of this preservative to eating it every day of their lives.
Isn't it important to keep our bread fresh?
Contrary to what the food industry would like you to believe, this
additive is not to keep your bread fresh. Calcium propionate (282) is added to
inhibit the growth of mould. There is no mould on a freshly baked loaf of
bread, so why use a mould inhibitor? Bakers who keep their work benches and
slicer blades clean and mould-free, by wiping with vinegar every day, do not
need this additive. However, bakers in large factories prefer the less
time-consuming method of "fogging" their equipment with a chemical
spray. Putting hot loaves in plastic bags makes the problem worse. Preservative
282 allows for sloppy hygiene. It is for the convenience of the manufacturer
not the consumer.
How will I know if I am affected?
Very few people realise they or their children are affected by this
additive, because if you eat it every day, your problems will seem to come and
go without any obvious cause. Some people notice a difference within days if
they switch to preservative free bread. This is sometimes a sign that other
additives and some natural food chemicals could be a problem too. Babies can be
affected through breastmilk.
Two stories
- My
breastfed baby son screamed for the first 3˝ months of his life all day
and half of the night until my doctor got me onto a dietitian for the
elimination diet. He reacts when I eat most additives but the bread
preservative is the worst. He screams in agony within 24 hours and often
gets a red rash on his face, back and stomach. Before we tried the
diet, we were hospitalised twice because I just couldn't cope. -
- My
daughter is nearly 5 years old. When we did the elimination diet we found
that she reacts to the bread preservative, some other preservatives and
MSG. Her reactions to the bread preservative range from temper tantrums to
very moody pre-diet behaviour. This includes hitting and annoying her
brother and sister if they are trying to do homework or just generally
whingy and very demanding behaviour and refusing to do as requested. At
night, she wakes up from 1 to 5 times per night and walks the house. When
we put her back on to preservative-free bread her behaviour changed back
to good behaviour within 3 or 4 days. - Moya Connell, Qld
In Australia, propionates are now permitted in other products such as
cheese or fruit juice but we have not yet received any complaints about these
items. A mother in the US who was keeping her son on a propionate-free diet
noticed a big reaction after a pizza. When she asked, they told her their pizza
crusts were propionate-free but the cheese was "just loaded with it".
Watch out for whey
Propionibacteria can be cultured in whey powder as a method of using
natural 282 preservative without having to declare it on the label. Avoid
breads containing whey or whey powder, even if marked "preservative
free". This potential problem applies only to whey powder in bread and
other bakery products such as croissants, and does not apply to whey powder in
icecream.
Q. We are still unclear about
the relationship between whey and calcium propionate. I read that whey in bread
should be avoided because it acts like natural calcium propionate. What I'm not
sure about is the effect of whey when in foods other than bread. Specifically,
we have been buying carob buttons from a local health food store and whey is an
ingredient. My wife in particular is concerned about this. She does not want to
bake them into cookies for fear of having a reaction. Is this a legitimate
concern?
A. The only whey powder you have
to avoid is whey powder that has been cultured with propionibacteria, but
unfortunately, you can't tell whether it has been cultured or not because some
manufacturers specify 'cultured whey powder' and some don't. Obviously, it
should be mandatory to list cultured whey powder, but that's a battle for
another day. In the meantime, it is probably safe to assume that whey powder in
baked products such as bread, cakes and croissants has been cultured, and whey
powder in anything else, including carob buttons, icecream and any other dairy
products has not been cultured and is safe to eat.
Where can I buy safe bread?
See Factsheet on safe bread.
The information given is not intended as medical advice. Always consult
with your doctor for underlying illness. Before beginning dietary
investigation, consult a dietician with an interest in food intolerance.
update June 2006
